Sunday, March 22, 2015

Mini Muesli Muffins

All wrapped up and ready to take to my Diabetic Support Group meeting for afternoon tea

INGREDIENTS

1 ½ cups Natural Muesli
1 cup wholemeal self raising flour
1 cup firmly packed grated carrot
1 large green apple, grated
½ cup sultanas
½ cup pecan nuts

2 eggs, lightly beaten
1/3 cup olive oil
1 cup soy milk or low fat dairy milk (I used dairy)


METHOD

  • Preheat oven to 190°C (375°F)
  • Place all dry ingredients into a large bowl. Stir to combine.
  • In a separate bowl, or a jug, combine all the wet ingredients.
  • Add the egg mixture to the dry ingredients and mix gently until just combined.
  • Spoon mixture into lightly greased mini muffin tins. There is enough mixture to make 36 mini muffins.
  • Bake in oven for 25 minutes.
These muffins can be frozen, or baked in regular sized muffin tins, which will give you 12 muffins.

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